Vegan Umm Ali Recipe
Umm Ali is a traditional dessert that originated in Egypt and was popular throughout the Middle East. This recipe is my Vegan twist on the original recipe.
Ingredients
- 4 Vegan croissants Big
- 1 L Oatly barista oat milk
- 250 g Vegan double cream
- 120 g brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder optional
- ¼ cup desiccated coconut
- ¼ cup toasted hazelnuts chopped
- ¼ cup sliced almond
- ¼ cup pistachios chopped
Instructions
- Cut croissants into bite-size pieces, and layer them in a single layer on a baking sheet. Pop in the oven to bake for 10 minutes till golden and crispy.
- Add the sugar, milk, and ¼ cup of the double cream to a pan on medium heat and stir. Let it reach a gentle simmer. Add vanilla extract and cinnamon, mix till the sugar is dissolved, and turn the heat off.
- Using the hand mixer whip the double cream to a thick consistency, and set aside.
- Transfer the baked croissant to a baking dish or ramekins, add chopped nuts, and coconut and start pouring the milk mixture and spread it evenly on the croissants, they will start soaking up the milk slowly.
- Add the whipped cream and coat the croissants. Pop it in the oven to bake for 10 minutes.
- Take it out from the oven, top it with more mixed nuts and coconut. Serve and enjoy.